I'm starting my own processing next year and I'm wanting to know what type of knives and what brands to get hopefully under $ 50. Thanks.
Depending on how many deer you plan on processing each year, and the quality of knives you want, you might be lucky to get 2 knives for $50 rather than a full processing set. I'd recommend a shorter 3-4" steel knife for boning and trimming and a filet knife. Just keep them sharp, you're more likely to get cut trying to use force on a dull knife than you are with a sharp knife.
This is going to blow your $50 budget, but here is what I use: Spyderco Delica 4 with VG10 steel blade Outdoor Edge Butcher Lite kit Buck Knives Alpha folder(?) Rigid sawzall for leg bones and neck
I use fairly inexpensive knives for processing: RMEF skinning knife and a Wal-mart filet knife. RMEF knife was free for joining. Think the filet knife was about $12. You can do everything with just these knifes if you bone out the meat. A hacksaw (or sawzall) does come in handy on occasion, though.
I use a filet knife for boning and cutting steaks. I have found the shorter filet knife works best for me. I use the Buck Skinner or something similar for the skinning. Keep them sharp and it will make the whole process easier. Spend as much as you can afford - I have found they function about like they are priced.
Victorinox Forschner... get the Fibrox handles. Superior quality, excellent handle even when wet, very good blade steel that gets hair poppin' sharp and holds an edge well and is easy to sharpen. They are available in a nice variety to suit different needs and they don't break the bank. Check them out, I think you'll be impressed.
good boning knives are all you really need. Knives are something that you truly get what you pay for. Like MOGC mentioned victorinox makes really good boning knives. I used to work at a meat market and victorinox knives are all we used. Besides that its always nice to have a good chef's knife for cubing meat or slicing backstraps into steaks.
http://store.kascosharptech.com/Prod-160-3-138-235/6_ICEL_Curved_Semi-Flexible_Boning_Knife.htm I have several victorinox blades and they are great. Last year I tried a couple of these ICEL boning knives and they are really holding up.. At less than half the price. Check out this Kasco sharptech, they have every meat processing item you will need Sent from my iPhone using Tapatalk - now Free
Awesome caping knife for the money is a esee izula. Single piece of carbon steel that is 6.25" long that is every color in the world. And to be honest Esee makes some of the best outdoor knives out there. I use a plan old gerber with gut hook for field dress then my izula and a buck knife for processing. Paracord handle and away you go, here is mine.
I'll second the izula. The best advice I can give you is, stay away from big knives. There is no need for more than a 3 inch blade while skinning/caping. Big knives are harder to control and do fine tasks with. I can and have completely skinned elk with a <3" blade and never felt like I needed more blade. The filet knives do work wonders for cutting up the meat. Also you do get what you pay for. Iv never been impressed with the quality of the outdoorsmans edge type stuff. Ymmv
That is a good looking blade. You can never have to many knives ) I retired my Buck vanguard last year and bought an Alpha Wolf by knives of Alaska. The reviews were really good as far as a field knife. Sent from my iPhone using Tapatalk - now Free
